Tuesday, December 21, 2010

Uptown Westerville Farmers' Market: Recipe - Gazpacho


from Chef John Skaggs of Two Caterers

2 large tomatoes
1 medium cucumber (peel if the skin is tough)
roughly chopped1 red or green pepper, seeded & chopped
1 medium onion
3-4 tbsp red wine vinegar
1-2 cloves garlic
5 tbsp water (vary the amount according to the consistency you prefer)
2 tbsp extra virgin olive oil (preferably Spanish)

Place all the ingredients into a blender and blend until smooth.

Sieve the puree.

Refrigerate until thoroughly chilled.

Some people add bread, which has been soaked and then squeezed. This gives the soup a thicker consistency.

For more recipes, check the market wednesday recipe page.

©2010 Two Caterers. All Rights Reserved.

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